GUMBO
This loaded gumbo is a perfect excuse to throw a little shindig to celebrate like they do in Louisiana. Invite your closest friends and indulge in this rich and flavorful gumbo, exactly the way it's intended to be enjoyed.
Provided by Food Network Kitchen
Categories main-dish
Time 1h50m
Yield 8 servings
Number Of Ingredients 16
Steps:
- Heat 1/2 cup of the vegetable oil in a cast-iron or other heavy-bottomed skillet over medium-high heat until very hot. Add the flour and whisk until combined and just beginning to brown. Reduce the heat to medium-low and continue to cook, whisking occasionally, until it is a deep peanut butter brown color, 15 minutes. Set the roux aside.
- Meanwhile, heat the remaining 1 tablespoon oil in a Dutch oven or large pot over medium heat. Add the sausage and cook, stirring occasionally, until the fat has rendered and is lightly browned. Remove the sausage with a slotted spoon to a bowl. Sprinkle the chicken pieces with 1 teaspoon salt and 1/4 teaspoon pepper and brown over medium heat in the sausage drippings. Remove the chicken from the pot and place in the bowl with the sausage. Stir in the tomato paste until smooth and slightly darkened (be careful not to burn), about 1 minute. Add the celery, onions, peppers and cayenne to the pot and continue to cook until softened, 8 to 10 minutes. Add the garlic and cook until just aromatic, about 30 seconds. Add the chicken broth and 2 cups water and bring to a simmer. Slowly whisk in the warm roux a bit at a time until combined. Tie the pickling spice in a bit of cheesecloth and add to the pot along with the chicken and sausage. Simmer all together until thickened and the flavors have blended, about 45 minutes.
- Add the shrimp and gumbo file and simmer until the shrimp are just cooked through and the gumbo has thickened, about 5 minutes. Remove and discard the pickling spice bundle. Taste and adjust the seasoning with additional salt and pepper. Serve the gumbo over rice.
BIG-BATCH ANDOUILLE GUMBO
Take the time to chop some extra veggies and sausage, and make this giant pot of soup to freeze in batches. On a busy night, a satisfying dinner can be ready in minutes.
Provided by Food Network Kitchen
Categories main-dish
Time 1h10m
Yield 8 servings
Number Of Ingredients 18
Steps:
- Heat a large Dutch oven over medium-high heat. Add 1/2 cup of the oil and the sausage, and cook, stirring, until it has browned and much of the fat has rendered, 6 to 8 minutes. Transfer the sausage to a plate with a slotted spoon; set aside.
- Add the remaining 1/2 cup oil, and heat. Add the flour, and cook, stirring constantly, until light golden brown, about 3 minutes. Add the onions, peppers, celery and 2 teaspoons salt, and cook, partially covered, lifting the lid to stir occasionally, until the vegetables begin to soften, about 5 minutes (add a splash of water or broth if the mixture begins to stick to the bottom of the pot). Add the okra, garlic, thyme, bay leaves and crushed red peppers, and cook, stirring, until the okra begins to soften, about 2 minutes.
- Add the chicken broth, tomatoes and reserved sausage, and bring to a high simmer. Adjust the heat to maintain a low simmer, and cook, stirring occasionally, to heat through the soup and let the flavors meld, about 20 minutes. If you want the soup thinner, add a little more chicken broth or water. Stir in the vinegar, scallions and parsley, and add salt to taste.
- Let the soup cool to room temperature, then divide it among four 1-quart containers and freeze for up to 1 month.
- To reheat: Let the soup thaw in the refrigerator overnight. Bring it to a simmer over medium-low heat, stirring frequently, until heated through. Thin it with a little water if desired, and adjust the seasoning with salt. Serve with steamed white rice.
GUMBO FOR A CROWD
I can always get all my kids and even some of their friends to the house with this recipe!
Provided by allison templin
Categories Other Main Dishes
Time 1h30m
Number Of Ingredients 14
Steps:
- 1. boil a 3lb chicken and de-bone and shred after its cooled. i usually boil and debone the chicken and chop all the veggies the day before so all i have to do is throw everything together the next day.save your chicken broth. also slice the smoked sausage the day before.
- 2. chop onions and celery and sweat them in butter til translucent. slice the smoked sausage and brown for about 5 minutes.
- 3. in a big stock pot (I use a 16 quart one) start making the roux using the oil and flour. cook on low heat stirring constantly to prevent burning till its a dark copper color. This takes about 20=30 minutes. DON"T RUSH IT!!! If it burns, throw it out and start over .
- 4. When you have finished making the roux, stir in the sweated onion and celery and the garlic.
- 5. Add 3 to 4 cups of chicken stock and stir till it blends in. Then add the fire roasted tomatoes and tomato sauce. Keep at a low simmer.
- 6. Drain the grease off the smoked sausage and stir in. Add the shrimp, okra and chicken.Add chicken stock as needed to bring it to the desired consistency. We like ours a little thick.
- 7. Add the Tony Chachere's. You can add more if not spicey enough.Add salt to taste to bring out the flavors. Let simmer till the shrimp and okra are done. About 5-10 minutes. Enjoy over rice. Makes about 8-10 quarts.
SEAFOOD GUMBO FOR A CROWD
A great meal for a large crowd, tailgate or to make ahead and freeze. Kobe Roux seafood gumbo is a great way to spend a Saturday cooking with family and friends. It's a real crowd pleaser. This is as authentic as it comes and requires a lot of elbow grease and a pretty good spice cabinet, so check out the ingredients before you dive in.
Provided by Kobe Roux
Categories Gumbo
Time 2h35m
Yield 1 1/2 gallons, 25 serving(s)
Number Of Ingredients 15
Steps:
- Make A Roux: In an 8-quart cast iron dutch oven heat oil until very hot, about 5 minutes. Reduce heat to low and gradually add flour until all of it is incorporated and looks like a thin gravy. Continue cooking over low heat , stirring constantly until the Roux is the color of caramel.
- Chop the onion, celery and bell pepper (holy trinity) and add one at a time, stirring until all vegetables are coated in the roux.
- Add cajun seasoning. You can make your own like the one we make, search for Kobe Roux Gris Gris Cajun Rub on this site.
- Add seafood stock (you can purchase Better Than Bouillon fish, lobster or clam base).
- Cut the smoked sausage into spoon-sized pieces and pan sear for color and to reduce the fat content. This will also add flavor to the roux.
- Saute the frozen okra in the same skillet as the you cooked the sausage inches Cooking it prior to adding it to the jumbo prevents the okra from becoming slimy and gross. The gumbo needs okra and file powder to aid in thickening.
- Continue simmering for 1 1/2 hrs, stirring occasionally.
- Add raw shrimp (16/20 peeled and deveined), and both types of crab. If you want to use other seafood, feel free to do so, it's really all about what you have on hand or what you like.
- Reduce heat and cook just until seafood is cooked.
- Add more seasoning to taste.
- Serve over bowl of white rice and garnish with chopped green onions.
- We really recommend that you make this dish a day-ahead and serve it reheated. It, like chili, is much better the next day. Freeze leftovers in a freezer bag or freezer-safe container.
- Boo-Yah.
Nutrition Facts : Calories 238.2, Fat 14.9, SaturatedFat 2.9, Cholesterol 89, Sodium 544.6, Carbohydrate 7.8, Fiber 1.1, Sugar 1.8, Protein 17.7
GUMBO FOR A CROWD RECIPE - (3.3/5)
Provided by á-48714
Number Of Ingredients 12
Steps:
- 1. Mix and cook oil and flour until roux is formed. (dark brown) 2. Saute onion, green pepper, green onion and celery in roux till onions are clear. 3. Add meat. Cook until the chicken is no longer pink. 4. Add chicken broth and enough water to cover to 1 1/2" from top of pot. (do not add salt until after you taste the gumbo after about 1 hour of cooking)
JIM'S FAMOUS SEAFOOD GUMBO
This is my brother in law's famous seafood gumbo. My kids gobble it up! Jim owns a restaurant in Virginia and makes this on family gatherings at the beach. He always uses fresh ingredients but it's almost as good using frozen. We like it HOT so adjust your seasonings. Serve over rice.
Provided by mary winecoff
Categories Gumbo
Time 1h50m
Yield 8-10 serving(s)
Number Of Ingredients 24
Steps:
- Thaw shrimp and crab if not using fresh.
- In large saucepan, combine flour and oil.
- Cook at medium low heat stirring for 30-40 minutes until dark red-brown.
- Add onions, peppers, celery, broth, ham hock, tomato sauce, undrained tomatoes, parsley, worcestershire sauce, pickapeppa, oregano, bay leaves, paprika, garlic powder and Tabasco.
- Bring to a boil, reduce heat, cover and simmer 1 hour.
- Remove ham hock, cut off meat.
- Chop meat and return to pan.
- Skim off any fat.
- Add oysters, shrimp and crab.
- Continue cooking for 15 minutes.
- Add okra, cook 5 minutes, remove from heat and let sit for 5 minutes.
- Remove bay leaves.
- Add file powder.
Nutrition Facts : Calories 340.2, Fat 16.9, SaturatedFat 2.4, Cholesterol 164.4, Sodium 1223.6, Carbohydrate 21.7, Fiber 3.4, Sugar 6.5, Protein 26.4
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